lemon tart
Serves: 10-12 slices
 
Pastry
  • 160 grams unsalted, cold butter, chopped into small pieces
  • 240 grams plain flour
  • pinch of salt
  • 3 tablespoons cold water
Lemon Tart
  • 3 large lemons
  • 6 eggs
  • 250 grams castor sugar
  • 200 ml cream
  • icing sugar and thick cream, to serve
  1. Sieve the flour and salt into the bowl of a food processor. Add the butter and blitz until it resembles fine breadcrumbs. Add the water through the top shoot and mix until the dough comes together.
  2. Remove the dough from the bowl onto a lightly floured workbench. Press into a flat disc shape about the size of a small plate, wrap in plastic clingfilm and refrigerate for 20-30 minutes.
  3. Remove the pastry from the fridge and roll it out to line a lightly greased, 24 cm loose-bottomed deep tart tin. Line the bottom of the pastry with baking paper or foil and fill with pastry weights (you can use dried beans). Place a foil collar around the top edge to stop it from overcooking. Bake at 200 degrees celsius for 15 minutes, then remove the weights and baking paper and bake for another 5 minutes or until lightly golden.
  4. Reset the oven to 160 degrees celsius.
  5. Zest and juice lemons. Combine eggs and sugar until well amalgamated, then add the zest and juice and stir well. Add cream and mix well using a balloon whisk.
  6. Pour into the just-baked pastry case and bake for 35-40 minutes or until almost set.
  7. Cool in the tin. Serve dusted with icing sugar and with thick cream.
Recipe by Villiers Brown at https://villiersbrown.com/lemon-tart/